4 Seasons As Amuse Bouche
Spring
Lobster Mousse with Edamame and Sesame Pepper
Summer
Ginseng-Cauliflower Puree, Cherry Tomato and Seawater Jelly
Autumn
Green Tea Smoked Salmon and Green Apple Skin
Winter
Snow Crab with Melon and Wasabi Mayonnaise
Soup
Crispy Prawn Pau Soup
Pau Crusted Seaweed Soup with Dry Scallop, Pork and Sweet Prawn
Entrée
Ginger Sea Bass
Steamed Chilean Sea Bass with Ginger, Imperial Soy, Spring Onion, Kinome Rice and Shiitake Mushroom
Main
Chicken a L'Orange
Boneless Sakura Chicken Tempura with Orange-Chilli Dressing and Sesame
Stir Fried Asparagus(V)
Stir Fried Organic Green Asparagus with Almond, Salted Butter and Crispy Garlic
Homemade Ramen Noodles
Braised Ramen with Quail Egg Confit, Shredded Duck, Hokkaido Corn, Yellow Chives and Nori Salt
Dessert
Nouvelle Saison
Roasted Strawberries with Yamamomo, Tapioca, Lychee, Elderflower, Japanese Cucumber Foam, Honeycomb and Green Tea Chawanmushi